Easy Sweet Potato Stacks

Crispy edges, tender centers, and a hint of cinnamon and brown sugar, these Sweet Potato Stacks are an easy Thanksgiving or Friendsgiving side dish that will impress without stress.

Recently I mentioned that I’ve been busy curating a Friendsgiving menu that’s more casual, and not as involved as a traditional Thanksgiving Day feast. Don’t get me wrong – I will be enjoying those family heritage dishes on November 27th with said family (and on the good China). But this gathering is informal, so everyone agrees that it’s okay to not be so married to those things.

I thought it would be fun to share all of my Friendsgiving recipes right here (spoiler alert to my guests!). So far, the menu plays on traditional Thanksgiving flavors. But instead of Grandma Ruby’s sweet potato casserole, we’ll have these Easy Sweet Potato Stacks. They look like you spent hours layering them by hand, but really you just sliced, tossed, and baked. No fussy ingredients, and no stress. I’m making them because they’re exactly what a side dish should be: low effort, a little elegant, and so delicious.

Prep Your Sweet Potatoes

Start with 4 large sweet potatoes, about 2 ½ pounds total. A quick scrub is fine, and then go ahead and peel them. Slice them into thin rounds about 3 mm thick. A will make quick work of it – but be so careful using one. They are sharp as all get-out. Or, if you’re slicing with a knife by hand, keep them as even as you can. The uniform thickness helps the stacks cook evenly (and prevents any undercooked bites).

Toss Together

Transfer the slices to a big mixing bowl and drizzle with olive oil. Add the good stuff: melted butter (for buttery flavor), brown sugar, cinnamon, a pinch of nutmeg, plus salt and black pepper. Use your hands to gently toss everything together – it’s the easiest way to coat every slice without snapping them into pieces.

Layer in a Muffin Tin

Lightly grease a 12-cup muffin tin with olive oil, then stack the sweet potato slices into each cavity. Don’t be shy about stacking them high! They shrink as they bake, so stack them at least as tall as the top of the muffin cavities. This muffin tin trick is what gives you those irresistible crispy edges while keeping the centers buttery soft.

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Bake at 375

Bake them in a preheated 375°F oven for about 45 minutes. The stacks are ready when the tops are caramelized and a skewer slides through the centers without resistance. If the tops start looking too dark before the middle is cooked, just tent loosely with foil.

To crisp the edges up even more, you can lightly run a around the edges to caramelize them even more. It’s optional, but highly recommend!

Serve

Run a knife around the edges to loosen any caramelized sugar, then gently lift each stack out with a fork. Skewer them with rosemary sprigs for a festive look, or keep it simple with toothpicks if you’re feeding a crowd. They’re not quite finger food, but these little towers work beautifully as either a holiday side or an hors d’oeuvre.

Sprinkle with flaky sea salt just before serving. The salt is so thin and crunchy, it adds a nice pop of flavor and texture. These roasted easy sweet potato stacks have crispy tops, chewy edges, and are buttery soft through their centers. I can’t wait to share them with my friends!

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